Chili Cheese Puff

This is from my cousin Leanne.  It reminds me of my favorite Quiche from Trader Joe's.  But it is crustless.

10 eggs, beaten
1/2 cup flour
1 tsp. salt
2 cups cottage cheese
1/2 cup butter, melted
1 lb. pepper jack cheese, shredded
1 (7-oz.) can green chilies

-Heat oven to 375 degrees.  Spray 3-quart cooking dish with non stick spray.

-In large bowl, combine eggs, four, salt, cottage cheese, butter and pepper jack cheese; blend well and then stir in chilies.  Pour mixture into casserole baking dish.  Bake 35 minutes or until knife inserted near center comes out clean.

Magic Cake

Ingredients:

• 4 eggs (separate yolks from whites) at room temperature
• 1 tsp vanilla extract
• 150 g (3/4 cup) sugar
• 125 g (1 stick) butter, melted
• 115 g (4 oz or 3/4 cup) of all purpose flour
• 500 ml (2 cups) milk lukewarm
• powdered sugar for dusting cake

Instructions:

1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
2. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
4. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
5. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
6. Sprinkle some powdered sugar after cake has cooled.

Blackberry Cream Cheese Squares

Ingredients
Crust:
Cooking spray, for spraying foil
One 11-ounce box vanilla wafers
1/2 cup pecans
1 stick (1/2 cup) butter, melted

Filling:
Three 8-ounce packages cream cheese
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
1/2 cup sour cream

Topping:
4 cups blackberries
1 cup sugar
1 tablespoon cornstarch


Directions
Preheat the oven to 350 degrees F.

For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.

Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)

For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.

Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.

For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.

In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.

Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).

When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/blackberry-cheesecake-squares.html?oc=linkback