pizza Louis-style

Prep Time: 15 minutes
Cook Time: 12 minutes

What You'll Need:

Crust:

2 tablespoons olive oil

6 tablespoons water

2 cups unbleached self-rising flour*

*Substitute 2 cups all-purpose flour + 1 tablespoon baking powder + 1/2 teaspoon salt and increase the water to 1/2 cup

Topping:

1/2 cup shredded smoked provolone or mozzarella cheese

1/2 cup shredded Swiss cheese

2/3 cup pizza sauce

1 cup shredded sharp white cheddar cheese

dried Italian or pizza seasoning

How to Make It:

Preheat oven to 425°F and lightly grease two 12" round pizza pans, or a couple of large baking sheets.

Make the crust:

Mix the flour, oil, and water together - the mixture will be shaggy. Use your hands to gather it together and form into a ball. Divide it in two and form each half into a disk the rounder the better.

Cover with saran wrap and allow to rest 10 minutes to make for easier rolling - skip this step if you're in a hurry.

Grease a piece of parchment or wax paper about 12" square and set a circle of dough in the middle. Cover with another lightly greased piece. Use a rolling pin to roll the dough very thin - 1/8 inch or less.

Place the dough on the prepared pans. Top each pizza with 1/3 cup of the sauce.

Mix the cheeses together and sprinkle 1/2 over top of each then season with Italian herbs or pizza seasoning.

Bake the pizzas for 9 to 12 minutes or until the cheese is melted with a few golden brown spots and the edges/bottom of the crust are golden brown.

Remove the pizzas from the oven and let set 5 minutes. Transfer to a cutting board, cut into squares and serve immediately.

CARROT CAKES

DURATION: 75 MIN
360 KCALORIES

What You'll Need:

AMOUNT FOR 12 SERVINGS

250 g of carrots, peeled and coarsely grated

8 rusks, crumbled

5 eggs, separated

250 g of icing sugar

4-5 tbsp of lemon juice

250 g of ground almonds

200 g of caster sugar

1 pinch of cinnamon

1 1/2 tsp of baking powder

1 tbsp of pistachio nuts, chopped

12 marzipan carrots

How to Make It:

Preheat the oven to 170°C/150°C fan/gas 3.

Mix the egg yolks, grated carrot, almonds, rusk crumbs, sugar, cinnamon and baking powder. Beat the egg whites until stiff and carefully fold them into the cake mixture. Pour the mixture into a greased 26cm diameter springform pan and smooth over. Bake for 30-40 mins and leave the cake to cool in the tin on a wire rack.

Release the cake from the tin and put it on a cake plate. Sift the icing sugar into a bowl, and stir in the lemon juice to make a smooth paste. Spread the icing on the cake, sprinkle it with pistachios and decorate with marzipan carrots. Let it dry before serving.

Smoothie Recipe

It is a shake made of only three types of fruit that will nourish and refresh, and your body will provide them the necessary vitamins, minerals and fiber and all its benefits.

What You'll Need:

Smoothie Recipe: Orange, Strawberries, Banana

1 banana

a few ice cubes

1 cup freshly squeezed orange juice

about 10 medium sized strawberries

How to Make It:

Smoothie Recipe: Orange, Strawberries, Banana

Clean and wash the fruit and banana peel and broke it to pieces.

Put all the ingredients in a blender and add ice.

Mix it all well and serve immediately.

Consume the drink instead of breakfast or between meals.

Here is why you should do this more often shake :

Strawberries:

Strawberries are very powerful antioxidants that keep cells from free radicals. Only 2 strawberries per day are sufficient to ensure the body’s daily requirement for vitamin C. In addition, strawberries contain high amounts of folate and vitamin B9.

Banana:

Banana is a fruit that you want all generations, full of potassium, which raises the energy and kills the need for food. Packed with minerals like magnesium, calcium, iron and zinc, and vitamins C, E and those in group B.

Orange:

This juicy and fragrant fruit is full of vitamins, especially vitamin C, which boosts immunity and gives energy to the body . Orange contains minerals such as potassium , calcium and magnesium, and folate, thiamine, riboflavin and pantothenic acid.

Butter Pecan Cheesecake with Chocolate Glaze

What You'll Need:

Crust:

1ntablespoon powdered sugar

1 cup Gold Medal® all-purpose flour

1/2 cup butter or margarine, softened

1/2 cup finely chopped pecans

Filling and Topping:

3 packages (8 oz each) cream cheese, softened

4 eggs

1 cup packed brown sugar

1/2 teaspoon butter flavoring, if desired

1 teaspoon vanilla

1/2 cup semisweet chocolate chips

1/4 cup whipping (heavy) cream

1 tablespoon packed brown sugar

1 tablespoon butter or margarine

1/2 cup pecan halves

How to Make It:

1Heat oven to 400°F. In medium bowl, beat all crust ingredients with electric mixer on low speed until crumbly. Pat dough in bottom and 1 1/2 inches up sides of ungreased 9-inch springform pan. Bake about 7 minutes or until golden brown. Cool 5 minutes.

2Reduce oven temperature to 325°F. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Beat in 1 cup brown sugar until creamy. Beat in eggs, butter flavoring and vanilla, scraping bowl occasionally, until smooth. Pour into partially baked crust.

3Bake about 1 hour 10 minutes or until center is almost set. Cool 15 minutes (center will sink slightly).

4Meanwhile, heat chocolate chips and whipping cream in 1-quart saucepan over low heat, stirring constantly, until melted and smooth. Spread chocolate glaze on top of cheesecake.

5Heat 1 tablespoon brown sugar, 1 tablespoon butter and the pecan halves in 8-inch nonstick skillet over low heat, stirring frequently, until sugar is melted and pecans are toasted. Spread on waxed paper; cool 5 minutes. Arrange sugared pecans along edge of top of cheesecake. Cool 2 hours at room temperature. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store covered in refrigerator.

Strawberry Cheesecake Brownies

What You'll Need:

liberal spray Crisco® Original No-Stick Cooking Spray

1 package (19.5 oz) Pillsbury® Classic Traditional Fudge Brownie Mix

1/2 cup Crisco® Pure Vegetable Oil

4 large eggs,, divided

3/4 cup chopped walnuts

2 8 oz packages cream cheese, softened

1/2 cup Smucker's® Seedless Strawberry Jam

1 can Eagle Brand® Sweetened Condensed Milk, (14 oz)

1/3 cup lemon juice

1 teaspoon vanilla extract

1/4 cup water

How to Make It:

Heat oven to 350°F. Spray a 13x9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.

Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth. Pour evenly over warm brownie.

Stir jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. Bake additional 35 to 40 minutes or until top is lightly browned. Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into bars.

Strawberry Fudge Pie

What You'll Need:

Crust:

1 (10.25-oz.) pkg. fudge brownie mix

1/4 cup oil

2 tablespoons water

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Brownie Layer

1 egg

Cheesecake Layer

1 (8-oz.) pkg. cream cheese, softened

1/4 cup sugar

1 teaspoon vanilla

1 egg

Topping:

2 tablespoons hot fudge ice cream topping

3 cups fresh strawberries, halved

How to Make It:

Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie.

In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan.

Bake at 350°F. for 30 to 35 minutes or until top is shiny and center is set. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Meanwhile, in small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer. Bake an additional 18 to 20 minutes or until cream cheese is set. Cool at least 1 hour.

Arrange strawberry halves, cut side down, over top of cream cheese layer. Refrigerate 1 hour or until serving time. Immediately before serving, place ice cream topping in small microwave-safe dish. Microwave on DEFROST for 45 seconds. Spoon into small resealable plastic bag; seal bag. Cut small hole in bottom corner of bag; squeeze bag to drizzle topping over pie. Store in refrigerator.

Slow Cooker Honey Sesame Chicken

What You'll Need:

2 tbsp olive oil

1½ tsp minced garlic

2 tbsp minced onion (I used the dried kind)

¼ cup barbecue sauce

¼ tsp crushed red peppers

6 tbsp cold water

2 tbsp cornstarch

2½ lbs boneless, skinless chicken

1 cup honey

½ cup low-sodium soy sauce

½ tsp sesame oil

Sesame seeds

Green onions, sliced

How to Make It:

Cut chicken into 1 to 1½ inch cubes and put into Crock Pot.

Mix together honey, low-sodium soy sauce, sesame oil, olive oil, garlic, onion, barbecue sauce and crushed red peppers in a small bowl.

Pour the sauce mixture over the chicken and stir to coat.

Cook on low for 3½ to 4 hours.

Remove the chicken from the Crock Pot while reserving the sauce.

Pour the sauce into a saucepan over medium heat.

Mix together the cold water and cornstarch and stir into the sauce.

Cook sauce over medium heat, stirring constantly, until thickened. This only takes a couple of minutes.

Turn the heat down to low, add chicken to sauce and break any large pieces into smaller chunks. I used the end of my wooden spatula. Stir to coat while simmering.

Remove from heat and sauce will thicken more as it cools.

Serve over rice. Sprinkle with sesame seeds and sliced green onions.

Slow Cooker Chocolate Turtle Bread Pudding

What You'll Need:

4 eggs

½ cup strong coffee

1 cup half-n-half

½ cup milk

2 tsp vanilla

8 cups French bread cubes (about ½ of a 1 lb loaf)

1 cup semisweet chocolate chips

½ cup caramel bits

½ cup chopped pecans

1 cup granulated sugar

½ cup brown sugar

⅓ cup cocoa powder

How to Make It:

Cut half of a one pound loaf of French bread into cubes.

Place 8 cups of bread cubes into a lightly greased 3½ - 4 quart crockpot.

Top with chocolate chips, caramel bits and chopped pecans.

In a bowl, mix together granulated sugar, brown sugar and cocoa powder. Add four slightly beaten eggs, vanilla, strong coffee, half-n-half and milk. Mix until completely blended.

Slowly pour the mixture over the cubed bread.

Carefully stir until most of the liquid has been absorbed.

Cook on low for 3-4 hours or until a knife inserted in the center comes out clean.

Vanilla Pecan Pie

What You'll Need

Crust: (or use 1 refrigerated pie crust)

4 tablespoons cold butter, cut into cubes

1 + 1/2 cups all-purpose flour

1/4 teaspoon salt

4 tablespoons shortening

3 - 5 tablespoons ice water

Filling:

3/4 cup sugar, divided

1 package (8 ounces) cream cheese, softened

3 eggs, divided

4 teaspoons McCormick® Pure Vanilla Extract, divided

1/2 cup light corn syrup

3 tablespoons butter, melted

1/4 teaspoon salt

2 cups pecan pieces, toasted

For serving:

whip cream

How to Make It

If using premade crust skip steps 1 and 2.

In a large mixing bowl whisk the flour and salt together. Use a pastry blender or two forks used scissor fashion to cut the butter into the flour until you get coarse crumbs. Repeat with the shortening. Drizzle with ice water 1 tablespoon at a time (you may not need it all) and toss to combine with a fork, once it starts sticking together use your hands to form it into a ball. Press it into a disk, cover with plastic wrap and refrigerate 1/2 hour.

Dust a flat surface with flour and roll the dough out to an 11-inch circle. Press it into the pan and flute the edges or use a fork to make a design.

Preheat oven to 350°F. Skip this next step if you made your own crust - Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate.

Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth.

Spread evenly on bottom of crust. Bake 15 minutes.

Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended.

Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack. Refrigerate leftovers.

EASIEST PINEAPPLE CAKE

What You'll Need

2 c sugar

2 eggs

2 c all purpose flour

1 tsp baking soda

1 tsp vanilla

pinch salt

1 – 20 oz can of crushed pineapple ( undrained ) in it’s own juice – not syrup

1 c chopped nuts, optional

CREAM CHEESE FROSTING:

1/2 c butter or 1 stick

1 – 8 oz cream cheese, softened

1 tsp vanilla

1 1/2 c confectioners’ sugar

How to Make It

1. Preheat oven to 350 degree F. Mix all of the cake ingredients together in a bowl. Pour into a greased 9X13 inch pan and bake at 350 for 35 – 40 minutes (until top is golden brown).

2. Frosting: Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar.

3. Frost cake with cream cheese frosting while still warm. Sprinkle with chopped nuts if desired.

Lemon Swirl Cheesecake Bars

What You'll Need:

2 large egg yolks

1 + 3/4 cups sugar, divided

1/4 cup fresh squeezed lemon juice

1 teaspoon lemon zest, just the yellow not the white

1 pound room temperature cream cheese (regular or light)

2 tablespoons all-purpose flour

3 large eggs, at room temperature

3/4 cup sour cream (regular or light)

1 teaspoon vanilla extract

whipped cream, for serving, optional

1 cup almond meal or all-purpose flour

1/4 cup sugar

1 teaspoon lemon zest, just the yellow not the white

1/8 teaspoon salt

8 tablespoons cold unsalted butter, cut into small cubes

Filling:

1 tablespoon plus 2 teaspoons cornstarch

1/2 cup cold water

How to Make It:

Make the crust:

Preheat oven to 325° F. Butter or line with parchment a 9-inch-square baking pan.

Add the almond meal or flour, sugar, lemon zest and salt to the bowl of a food processor and pulse a few times to combine. Add the butter and pulse to make a soft, crumbly dough.

Add the dough to the pan and press it out to cover the bottom evenly. Bake 20 minutes, cool on a wire rack.

Make the lemon curd:

Stir the cornstarch and water together in a small bowl until the cornstarch dissolves.

Add the egg yolks, 3/4 cup of the sugar and the lemon juice to a medium, heavy-bottomed saucepan set over medium heat. Whisk in the cornstarch mixture and cook, whisking constantly, until the sugar dissolves and it starts to bubble and thicken about 3 minutes.

Turn the heat up a little and bring to a boil for 1 minute, stirring constantly. Remove from heat and pour through a wire mesh strainer set over a bowl. Mix in the lemon zest. Allow to cool.

Make the filling:

Beat the cream cheese with the remaining 1 cup of sugar together in a large bowl on medium speed until smooth and creamy. Beat in the flour then the eggs, 1 at a time.

Add the sour cream and vanilla and beat until the batter is smooth. Pour it over the crust and smooth it out to make it even.

Drop spoonfuls of the lemon curd over the cheesecake batter and then drag a knife through them to make swirls.

Bake 40 minutes until set in the center and the edges start to pull away from the pan a little. Cool on a wire rack for about 1 hour, then refrigerate until completely chilled about 4 hours.

Cut into 9 big or 16 smaller bars and serve with a dollop of whipped cream, if desired. For easy cutting dip a chef's knife into hot water and wipe clean then repeat between each cut.

Refrigerate leftovers up to 4 days.

Strawberry Yogurt Cake

What You'll Need:

1 teaspoon vanilla extract

1 pound strawberries, hulled and halved

fresh whipped cream, for serving

6 tablespoons unsalted butter, softened, plus more for greasing the pan

1 + 1/2 cups all-purpose flour

1 + 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup plus 2 tablespoons sugar, divided

1 large egg

2/3 cup plain Greek yogurt

How to Make It:

Preheat oven to 350 degrees F. Butter a 10-inch spring form pan or pie plate.

In a medium bowl whisk together the flour, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment on medium speed beat the butter and 1 cup of the sugar together until fluffy and pale yellow 3 - 4 minutes.

On low speed beat in the egg, yogurt and vanilla. Beat in the flour mixture gradually.

Spoon into the pan and arrange the strawberries over the top of the batter, cut sides down. Sprinkle the 2 tablespoons sugar over the top.

Bake the cake for 10 minutes then reduce the oven temperature to 325 degrees F. Bake until golden brown and firm to the touch 50 - 60 minutes.

Cool on wire rack. Cut into wedges and serve with fresh whipped cream. Store at room temperature, loosely covered, up to 2 days or refrigerate to keep for 3 - 4 days.

All-in-One Bowl Cream Cheese Cake and Frosting

What You'll Need

1 (2 lb.) package confectioners' sugar

1 + 1/3 cups milk, divided

4 large eggs, slightly beaten

2 + 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup milk

6 ounces cream cheese, softened

1 cup butter, softened (2 sticks)

1 tablespoon -vanilla extract

How to Make It

Preheat oven to 350° F. and generously grease and flour a non-stick Bundt pan (12-cup).

Frosting:

In a large mixing bowl on medium speed beat cream cheese, butter and vanilla together until smooth and creamy about 2 minutes.

Add confectioners' sugar alternately with 2/3 cup of the milk in 3 additions beginning and ending with the sugar, beating on low speed after each addition just until blended, after the last addition continue beating 2 minutes on medium speed until fluffy and well blended.

Remove 2 + 1/2 cups of the frosting from the bowl into another bowl and cover with saran wrap. Temporarily store in a cool place.

Cake:

Add the eggs to the remaining frosting in the bowl and beat on low just until blended.

In a separate bowl whisk together the flour, baking powder and salt. Add flour mixture to the frosting mixture alternately with the remaining 2/3 cup of milk in 3 additions beginning and ending with the milk. Beat on low speed after each addition just until blended then after the last addition continue beating 1 - 2 minutes or until well blended.

Pour into pan and bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack - while cake is still warm use a knife to loosen the the cake from the side of the pan.

Once cool turn out from pan onto a serving dish. Spoon the frosting over top of the cake allowing it to drip down the sides of the cake.

Double Berry Puff Pancake

What You'll Need

1/2 cup blueberries

4 large eggs

1 cup whole milk

1 cup Gold Medal® All-Purpose Flour

1/4 cup granulated white sugar

1/4 teaspoon salt

2 tablespoons unsalted butter

1/2 teaspoon freshly grated lemon zest

1/2 cup halved raspberries

powdered sugar, syrup and/or freshly whipped cream for topping

How to Make It

1. Preheat the oven to 400 degrees F.

2. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt.

3. Heat a 12-inch cast iron skillet over high heat on the stove. Add the butter and melt. Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.

Sugar Cookie Bars

What You'll Need

1 cup granulated sugar

1 egg

1 egg white

1½ Tbsp sour cream

1 tsp vanilla extract

2½ cups all purpose flour

½ tsp baking powder

½ tsp salt

½ cup butter, softened

Vanilla Frosting:

¼ cup unsalted butter, softened

2 cups powdered sugar

2-3 Tbsp half and half

½ tsp vanilla

Any color of food coloring (optional)

How to Make It

Preheat oven to 375 degrees. Grease a 9×13 inch pan and set aside. In a large mixing bowl combine flour, baking powder and salt and set aside.

In a stand mixer or with beaters, cream together butter and sugar until fluffy. About 3 minutes. Combine egg, egg white, sour cream and vanilla. Mix together until fully incorporated. Add the dry ingredients until all if fully combined.

Gently press the dough into the bottom of your 9×13 inch pan. Bake for 17-20 minutes until the edges are lightly golden and toothpick entered in the center is clean. Let completely cool and frost.

To make the frosting, Whip together butter, powdered sugar, and half and half until fluffy. Add vanilla. Add food coloring if using. Spread on the top of the cooled bars.

ANDES MINT COOKIE DOUGH TRUFFLE BARS

Ingredients:

1. 1/2 cup cocoa powder
2. 1 teaspoon vanilla extract
3. 1 Tablespoon + 1 teaspoon milk
4. 1 cup flour
5. 1/4 teaspoon salt
6. 1 3/4 cup Andes Mint baking chips, divided
7. 1 1/2 teaspoons shortening
8. 1/2 cup butter, softened
9. 1/2 cup brown sugar
10. 1/4 cup sugar

Instructions:

1. Cream the butter, sugars, vanilla, and milk. Sift the flour, cocoa powder, and salt together. Slowly add to the creamed mixture.
2. Stir in 3/4 cup Andes Mint chips by hand. Press the mixture into a buttered 8x8 baking dish.
3. Place the remaining 1 cup Andes Mint chips and shortening in a microwave safe bowl. Heat for 30 seconds and stir. Repeat. When the mints are melted and creamy, pour over the top of the cookie dough in the pan. Let set. Cut into 36 squares. Store in a sealed container.

No-Bake Lime Cheesecake Squares

ingredients:

1. 1/2 cup (125 mL) whipping cream
2. 2 tsp (10 mL) finely grated lime rind
3. 1/4 cup (50 mL) lime juice
4. 1/3 cup (75 mL) butter, melted
5. 1 tbsp (15 mL) finely slivered lime rind
6. 1 tbsp (15 mL) finely slivered lemon rind
7. 1-1/2 cups (375 mL) chocolate cookie crumbs
8. 3 pkg (each 4 oz/125 g) cream cheese, softened
9. 1 tbsp (15 mL) granulated sugar
10. 2/3 cup (150 mL) sweetened condensed milk

instruction:

• Line 8-inch (2 L) square metal cake pan with parchment paper, leaving 1-inch (2.5 cm) overhang on 2 opposite sides. Set aside.
• Place lemon and lime slivers in bowl of ice water; refrigerate.
• In bowl, combine cookie crumbs with butter; press evenly into prepared pan. Refrigerate until firm, about 30 minutes.
• In large bowl, beat cream cheese at medium-high speed until smooth. Add condensed milk, 1/4 cup (50 mL) of the cream, grated lime rind and juice and sugar; beat until smooth. Scrape over chilled base; smooth with spatula. Refrigerate until set, about 4 hours. (Make-ahead: Cover with plastic wrap; refrigerate for up to 2 days.)
• Using paper overhang as handles, transfer cheesecake from pan to cutting board. Using hot knife and wiping blade clean after each cut, cut into squares.
• Whip remaining cream; spoon or pipe about 1 tsp (5 mL) onto each square. Drain lemon and lime slivers and pat dry; arrange on whipped cream.

How To Make Perfect Cheesecake

Ingredients:

For the cheesecake:

1. 1 teaspoon vanilla extract
2. 1 cup sugar
3. 1/2 cup sour cream
4. 1 tablespoon cornstarch, or 2 tablespoons all-purpose flour (optional)
5. 2 pounds cream cheese
6. 1/8 teaspoon salt
7. 1 large egg yolk
8. 2 teaspoons lemon juice (optional)
9. 3 large eggs

For the crust:

1. 5 tablespoons butter, plus extra to grease the pan
2. 12 whole graham cracker rectangles (6 ounces)

Equipment:

1. Aluminum foil
2. Food processor
3. 9-inch or 10-inch springform pan
4. Stand mixer or handheld mixer
5. Spatula
6. Roasting pan or other dish big enough to hold the springform pan
7. Measuring cups and spoons

Instructions:

1. Preheat the oven and warm the cream cheese: Preheat the oven to 350°F with a rack in the lower-middle position. Take the blocks of cream cheese out of their boxes and let them warm on the counter while you prepare the crust, about 30 minutes.
2. Rub the pan with butter: Use your fingers to rub a small pat of butter all over the bottom and sides of the pan.
3. Wrap the pan in foil: Cut two large pieces of foil and lay them on your work surface in a cross. Set the springform pan in the middle and fold the edges of the foil up around the sides of the pan. The foil gives you extra protection against water getting into the pan during the water bath step.
4. Prepare the crust: Crush the graham crackers in a food processor (or in a bag using a rolling pin) until they form fine crumbs — you should have 1 1/2 to 2 cups. Melt 5 tablespoons of butter in the microwave or on the stovetop and mix this into the graham cracker crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist. If not, add extra tablespoons of water (one a time) until the mixture holds together. Transfer it into the springform pan and use the bottom of a glass to press it evenly into the bottom. (For step-by-step instructions of this step, see How to Make a Graham Cracker Crust.)
5. Bake the crust: Place the crust in the oven (be careful not to tear the foil). Bake for 8 to 10 minutes until the crust is fragrant and just starting to brown around the edges. Let the crust cool on a cooling rack while you prepare the filling.
6. Mix the cream cheese, sugar, cornstarch, and salt: Combine the warmed cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer). Mix on medium-low speed until the mixture is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with a spatula.
7. Mix in the sour cream, lemon juice, and vanilla: Add the sour cream, lemon juice, and vanilla to the bowl and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.
8. Mix in the eggs and yolk one at a time: With the mixer on medium-low speed, beat in the eggs and the yolk one at a time. Wait until the previous egg is just barely mixed into the batter before adding the next one. At first, the mixture will look clumpy and broken, but it will come together as the eggs are worked in.
9. Stir a few times by hand: Scrape down the beater and sides of the bowl with a spatula. Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don't worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won't affect the finished cheesecake.
10. Pour the batter over the cooled crust: Check to make sure the crust and the sides of the pan are cool — if they're cool enough to comfortably touch, you can go on. Pour the batter over the cooled crust and spread it into an even layer against the sides of the pan.
11. Transfer the pan to the water bath: Transfer the pan to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch, or just below the lowest edge of foil.
12. Bake the cheesecake: Bake the cheesecake at 350°F for 50 to 60 minutes. Cakes baked in a 10-inch pan will usually cook in 50 to 55 minutes; cakes in a 9-inch pan will cook in 55 to 60 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-o) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.
13. Cool the cheesecake in the oven: Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour.
14. Run a knife around the edge of the cake and cool the cake completely: After an hour, remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack.
15. Chill the cheesecake for four hours in the refrigerator: Chill the cheesecake, uncovered, for at least four hours or up to three days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it.
16. Top the cheesecake and serve: Take the cheesecake out of the fridge about 30 minutes before you plan to serve. Unmold the cake and top the cheesecake just before serving. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter. Leftovers will keep, uncovered and refrigerated, for several days.

banana cream bars

this is banana  cream bars i hop you lik it  dont forget to chare it save it on your wall page

INGREDIENTS:

• 45 Nilla Wafers, finely crushed (around 1½ cups)
• ¼ c. unsalted butter, melted
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (8 oz.) tub frozen whipped topping, thawed
• ½ c. powdered sugar
• 3 large bananas, sliced
• 2 (3.4 oz.) pkgs. vanilla instant pudding mix
• 3 c. cold milk
• caramel ice cream topping

INSTRUCTIONS:

1. Combine wafer crumbs and melted butter and toss until crumbs are coated in butter. Press crumbs into the bottom of a 9×13-inch baking pan. Refrigerate until ready to use. Refrigerating the crust hardens it and helps it stick together.
2. Beat cream cheese and sugar in a medium bowl until smooth. Fold in 1½ cups of whipped topping. Spread evenly over chilled crust. Top with sliced bananas. Next, beat pudding mixes and milk for two minutes until slightly thickened. Spread over bananas. Top with remaining whipped topping and carefully spread out evenly.
3. Refrigerate for 3 hours before slicing. Drizzle with caramel topping before serving. Note: For easy removal, line baking pan with parchment paper before pressing in the crust, with a slight overhang, so you can lift the bars out of the pan for cutting and serving.