SEVEN-LAYER PIZZA DIP

SEVEN-LAYER PIZZA DIP

1 (8 oz) package cream cheese, room temperature
2T finely grated Parmesan Cheese
2t dried oregano
Salt
1C marinara sauce
1 green bell pepper -- stemmed, seeded, & chopped
1C chopped pepperoni slices
1C thinly sliced fresh basil
1 1/2 C shredded mozzarella cheese
1C sliced black olives, drained
Breadsticks for dipping

In a large bowl, mix the cream cheese, Parmesan, oregano, and 1/2 t salt until well combined.  Transfer mixture to an 8" round dish and spread into an even layer.  Spread with the marinara sauce, leaving a 1/2" border around the edges.  Sprinkle with the bell pepper, pepperoni, basil, mozzarella and olives.  Refrigerate for at least 1 hour.  Serve with breadsticks for dipping.

SNICKERDOODLE CHEESECAKE

SNICKERDOODLE CHEESECAKE
Better Homes and Gardens  Nov 2013

Prep time: 25 minutes
Cool 2 hours
Bake 40 minutes
Oven 350 degrees
Stand 30 min
Chill 4 hours

2 (8 oz) pkg cream cheese
3 eggs, lightly beaten
1 (10 oz) pkg shortbread cookies, finely crushed
1T sugar
1/4 C butter, melted
1 (8 oz) carton sour cream
1 C sugar
2T flour
2t vanilla
1/2 t ground cinnamon
1T sugar
1/2 t ground cinnamon

1. Allow cream cheese and eggs to stand at room temperature 30 minutes.  Meanwhile, preheat oven to 350 degrees.  For crust, in a medium bowl stir together crushed cookies and 1 T sugar.  Stir in melted butter until combined.  Press mixture onto bottom and 1 1/2 inches up sides of a 9" springform pan.
2. In a large mixing bowl beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 t cinnamon with an electric mixer on medium speed until smooth.  Stir in eggs.
3.  IN a small bowl stir together 1T sugar and 1/2 t cinnamon.  Pour cream cheese mixture into pan, spreading evenly.  Sprinkle with cinnamon sugar mixture.  Place springform pan in a shallow baking pan.
4.  Bake 40-50 minutes or until a 2 1/2" area around outside edge appears set when gently shaken.  Cool in springform pan on wire rack 15 minutes.  Using a knife, loosen crust from sides of pan.  Cool 30 minutes more.  Remove sides of pan; cool cheesecake completely on wire rack.  Cover and chill at least 4 hours before serving.  Makes 12 servings.

EASY CROCKPOT POTATO SOUP

EASY CROCK POT POTATO SOUP

1 pkg, 30 oz, frozen hashbrowns
3 cans (14 oz) chicken broth
1 can cream of chicken soup
1/2 C onion
1/4 t black pepper
1 pkg, 8 oz, cream cheese
4 slices cooked bacon
TOPPINGS:
Shredded cheese
green onions
sour cream

Cook bacon until good and done, drain on paper towel to soak up grease.
Combine all ingredients in crock pot, except cream cheese and toppings. 
Cook on low for 6-8 hours.  In last hour, add cream cheese and cook until well combined.