Snickerdoodle Cheesecake Bars

 Excerpt from Philadelphia Cream Cheese recipes

Prep time: 20 mins.

Total time: 6 hours 30 mins

Serves 8

Ingredients

• 1 ½ cups flour
• ¾ cup sugar
  
• 1 tbsp. ground cinnamon
• ¾ cup cold butter, cut up
• 2 cups graham cracker crumbs
• 16 oz. Philadelphia Cream Cheese, softened
• 1 tbsp. vanilla
• ¼ cup sour cream
  
• 2 eggs

Directions

1. Pre-heat oven to 325° F. Line an 8" square baking dish with foil while leaving the ends of foil hanging over the sides of the dish. To soften the cream cheese, microwave on high for 10 secs in a microwave safe bowl or until cream cheese softened.
2. In a medium bowl, combine flour, ¼ cup sugar, and 1 tbsp. cinnamon. Meanwhile, mix the butter and the crumbs with a pastry blender until mixture resembles coarse crumbs.
3. Reserve ½ cup crumb mixture for later use. Press remaining crumb mixture onto bottom and ½" up side of prepared dish. Bake for 25 mins or until lightly browned.
4. In a large bowl, beat cream cheese, vanilla, and ½ cup of the remaining sugar with a mixer until blended. Add sour cream and mix well. Add eggs one at a time, mixing on low speed until well blended. Set aside.
5. In a small bowl, combine remaining sugar and cinnamon. Pour cream cheese mixture into crust; top with reserved crumb mixture and cinnamon sugar. Bake 45 to 50 mins or until center of cheesecake is almost set; cool completely.
6. Refrigerate cheesecake for 4 hours. Use foil handles to remove cheesecake from dish before cutting into bars.

Stuffed Green Peppers

Prep time: 35 minutes

Cooking Duration: 1 hour 15 minutes

4 servings

Inspired from Pillsbury Cookbook

Ingredients

• ⅓ cup uncooked rice
• ⅔ cup water
• 4 large green bell peppers. Choose fresh, spot-free, firm, and large enough peppers of a uniform size; so, they can hold a good amount of filling and cook evenly. 
• 1 lb. ground beef
• ¼ cup celery, chopped
• 2 tablespoons onion, chopped
• ¼ teaspoon garlic, minced
• Dash of salt and pepper
• ¼ cup ketchup
• ⅔ cup beef bone broth or au jus
• 2 tablespoons Worcestershire sauce
• 1 medium tomato, chopped
• 1 can (8 oz.) tomato sauce
• 1 teaspoon brown sugar
• ¼ teaspoon basil leaves, chopped or dried
• 1 cup mozzarella cheese, shredded
• ¼ cup to 1 cup mild cheddar cheese, shredded (topping)

Directions

1. Cook rice in water as directed on package.
2. Meanwhile, pre-heat oven to 350°F. Cut the tops off from the bell peppers and remove the membranes and seeds.
3. In a large saucepan, add water and steam bell peppers over a steamer on medium heat covered for 5 minutes. Remove from heat and let it rest uncovered.
4. Preheat a large skillet over medium heat for 5 minutes. Add in the ground beef, onion, garlic, salt and pepper. Combine the celery, tomato, ketchup, beef broth, and Worcestershire sauce with the beef. Cook for 8 to 10 minutes or until beef is thoroughly cooked.
5. Add the cooked rice, and mix well with the beef. Spoon a part of the beef mixture into the peppers. Layer the mozzarella cheese in the middle over the mixture. Spoon another part of the mixture into the peppers. Add the tops of the peppers to cover the mixture.
6. Place the bell peppers in an ungreased shallow baking dish or pan.
7. In a small mixing bowl, combine the tomato sauce, basil, and sugar to mix well. Spoon over the bell peppers. Sprinkle the cheddar cheese on top
8. Bake between 30 and 40 minutes or until peppers are tender. Sprinkle remaining cheese as desired

Boiardi’s Spaghetti

1. 2 lbs (1 kg) canned peeled tomatoes, or fresh if they’re in season
2. 6 tablespoons (90 ml) extra virgin olive oil 
3. 1 cup (140 g) diced onion
4. 1 1/2 teaspoons salt
5. 1/2 cup (70 g) diced carrot
6. 1 lb (1/2 kg) lean ground beef
7. 1 teaspoon freshly ground pepper
8. 5 medium basil leaves, sliced into strips
9. 1/2 cup (40 g) sliced mushrooms
10. 8 ounces (225 g) dried spaghetti
11. 2 tablespoons (28 g) butter
12. 3 tablespoons (20 g) grated parmesan cheese, plus more for garnish

Directions

1. Chop the tomatoes, put them through a food mill, or press them through a conical sieve. You want to separate all the juice and pulp from the seeds. Set the tomato sauce aside.
2. In a deep saucepan over medium heat, add the oil. Add the onion and the salt. Stir frequently for about 3 minutes. Turn the heat down if the onions start to brown. 
3. Add the carrots and cook for another 5 to 6 minutes, or until the onions are soft and translucent. 
4. Add the meat and break it up into small pieces. Sprinkle the rest of the salt and the pepper over it. Cook for 10 to 12 minutes, or until the meat is no longer pink. 
5. Stir in the tomato sauce and the mushrooms. Raise the heat a bit and bring the sauce to a boil. Let it boil for a few seconds, then reduce the heat to a simmer. Place the lid on the pot, slightly ajar and let it cook for about 40 minutes. 
6. After the 40 minutes are up and the sauce has thickened, stir in the sliced basil, put the lid back on (ajar), and cook for another 5 minutes. 
7. Cook the spaghetti according to the package’s directions. Drain it and return it to the pot. Add the butter and the parmesan. Toss to combine.
8. Dish up the spaghetti and ladle the sauce over it. Sprinkle it with more parmesan and serve it forth.