No Bake Lemon Oreo Crust Lemon Cheesecake Icebox Pie by CK
15.25 oz. Package Lemon Oreos
6 Tablespoons Butter, Melted
2 8 oz. Packages Cream Cheese Softened to Room Temperature
10 oz. Can Sweetened and Condensed Milk
1 Tablespoon lemon zest 1/2 Cup lemon juice
Crush the entire package of Oreos either in a food processor. Combine butter and crushed cookies; press evenly in bottom and up the sides of a pie plate.In a large mixing bowl, beat your softened cream cheese REALLY WELL on medium speed, scraping down the sides often to make sure it’s really smooth. Add in the sweetened condensed milk and lemon juice and zest slowly as you continue to beat it all together and continue to scrape down the sides of your bowl while it mixes. Once it’s all incorporated, mix it on medium speed for an additional 5 minutes. Pour your mixture into your prepared Oreo crust in the pie plate. Smooth it out evenly with a spatula. Use your zester and add some extra zest over the top if you’d like! Refrigerate uncovered for at least two hours to set.
Fun Tip: Unwrap your cream cheese leaving it with the opened tinfoil wrapper underneath. Fill a large glass bowl with water and microwave for about 3 minutes. Pour out the water. Cover your cream cheese with the inverted hot empty glass bowl. Wait 10 minutes to be sure it’s good and softened and then remove the glass bowl. VOILA! Just like magic. You now have softened cream cheese ready for your recipe!
EGGPLANT PARMESAN ROLL-UPS by GKT
2 large eggplants
salt, to taste
2-3 Tbsp. olive oil, divided
2 c. tomato sauce
2 eggs, divided
1 – 1 1/2 c. Italian-style panko or dry bread crumbs
1 15 oz. container ricotta cheese
2 c. shredded mozzarella cheese, divided
3/4 c. grated Parmesan cheese, divided
2 Tbsp. pesto
1 c. finely diced cooked Italian sausage (optional)
freshly ground black pepper, to taste
From each eggplant, lengthwise, cut six 1/4″ thick slices. (Reserve unused portions for another use.)
Salt both sides of each slice. Stand each slice upright in a colander placed inside a bowl. Set aside
for 30 minutes, then blot slices with paper towels. Preheat oven to 375. Grease two rimmed baking
sheets. Lay eggplant slices on prepared pans and brush lightly with oil. Bake for 8 minutes, turn over,
and bake for 8 minutes more, or until soft. Grease a large, shallow casserole. Spread tomato sauce in
it. Beat 1 egg and set aside. Spread bread crumbs on a plate. Combine ricotta and remaining egg and
mix. Add 1 c. mozzarella, 1/2 c. Parmesan, pesto, sausage, if using, and pepper. Mix to blend. Working
with one slice of eggplant at a time, smear a spoonful of cheese filling on one side. Beginning at the
narrow end, roll eggplant into a neat bundle. Brush with beaten egg, roll in bread crumbs, and place
in prepared casserole, seam side down. Repeat with remaining ingredients. Do not crowd in casserole.
Sprinkle with remaining cheeses and drizzle with olive oil. Bake uncovered, for 35-40 minutes, or until
bubbly.
