Recipes

Here are the recipes from yesterday's post:

White Chocolate Raspberry Swirl Cheesecake
2 8 oz packages cream cheese, softened
1/2 c sugar
1/2 t vanilla
2 eggs
3 squares Bakers white melting chocolate
1 Oreo pie crust
3 T raspberry preserves

Preheat oven to 350 degrees. Beat cream cheese, sugar and vanilla on medium speed until well blended. Add eggs; mix just until blended. Stir in white chocolate. Pour into crust.

Microwave preserves in small bowl on high 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife for marbled effect.

Bake 35-45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftovers in refrigerator.



Tomato-Basil Dip
1 8 oz package Neufchatel cheese
2 plum tomatoes
2 T Italian dressing
2 T shredded Parmesan cheese
1 T finely chopped basil

Spread Neufchatel cheese onto bottom of 9-inch pie plate. Mix tomatoes with dressing; spoon over cheese. Sprinkle with Parmesan and basil. Serve with crackers or vegetables.



Blue Cheese Mushrooms
1 lb medium fresh mushrooms
1/4 c chopped onion
1 T butter
4 oz crumbled blue cheese
3 oz cream cheese, softened

Remove tems from mushrooms; chop stems. Cook and stir stems and onions in butter in small skillet on medium heat until tender.

Add blue cheese and cream cheese; mix well. Spoon evenly into mushroom caps; place on rack of broiler pan. Broil 2-3 minutes or until golden brown. Serve warm.