Recipes

Absolutely Amazing Apple Crisp

4 C. sliced apples

2 T. lemon juice

1/4 tsp. cinnamon

2/3 C. flour

1/8 tsp. salt

1/2 C. brown sugar

2/3 C. rolled oats

1/3 C. melted butter

Combine apples and lemon juice and put into a greased casserole dish or 9 x 9 in. pan.  Combine dry ingredients and add melted butter.  Mix until crumbly7 and spread over fruit.  Bake at 375 degrees for about 30 minutes.  Serve with cream, whipped cream or ice cream.

OREO No-Bake Cheesecake

1 pkg. (1 lb. 2 oz.) OREO Cookies, divided
1/4 C. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA cream cheese, softened
1/2 C. sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP, thawed

LINE a 9 x 13 in. pan with foil, with ends of foil extending over sides of pan.  Coarsely chop 15 of the cookies; set aside.  Finely crush remaining cookies; mix with butter.  Press firmly onto bottom of prepared pan.  Refrigerate while preparing filling.

BEAT cream cheese, sugar, and vanilla in a large bowl with electric mixer on medium speed until well blended.  Gently stir in whipped topping and previously-chopped cookies.  Spoon over crust; cover.

REFRIGERATE 4 hour or until firm.  Store leftover cheesecake in refrigerator.

**I obtained this recipe from the Kraft Philadelphia Classic Recipes cookbook.  When I made it the first time I only had 3 pkgs. of cream cheese (light), so I had one less pkg. than the recipe called for and it turned out great!  I also did not line my pan with foil. I just put the cookie base directly into my 9 x 13 in. tupperware storage container--since this isn't baked, I was able to do that.