3.5 quart

Cookware Items Used In This Recipe:3.5 Quart Sauté Pan

Stovetop Cheesecake

Graham Cracker Crumbs

tbsps Confectioners’ Sugar

tbsps Unsalted Butter, melted

Sugar

(15 oz) container Regular or Low-Fat Ricotta Cheese

(8 oz) container Plain Low-Fat Yogurt

Lemon Juice,

tbsps All-Purpose Flour

tbsp Vanilla Extract

Egg Whites

Whole Eggs

Pour the graham cracker crumbs into a medium bowl. Sift the powdered sugar over the crumbs and toss to combine.

Melt the butter in a small saucepan over medium heat.

Stir the melted butter into the graham crackers until evenly moistened. Scrape the crumbs into the 3.5 Quart Sauté Pan. Firmly and evenly press the crumbs onto the bottom of the pan with the palm of your hand. (Do not go up the sides.)

Cook the crust over&nbsp;low heat for 5 minutes to set it. Set aside to cool.

Combine&nbsp;the sugar, cream cheese, ricotta cheese, yogurt, lemon juice, flour and vanilla in the bowl of a food processor. Puree, scraping down the sides of the bowl once or twice until the mixture is completely smooth. Pour in the egg whites and eggs and puree until smooth. Pour the mixture into the cooled, crust-lined pan.

Cover and cook over low heat for about 1 1/4 hours until the center is just barely set when the pan is gently shaken.

Remove the pan from the heat and let the cheesecake stand covered for 15 to 20 minutes.

Refrigerate&nbsp;uncovered for at least 2 hours until the cake is completely cold and firm. Slice in to wedges and serve.

Easy chili and refrigerator croissant dough make this dish simple enough to make in 30 minutes and tastey enough to satisfy a crowd! This mild recipe is one even the kids will enjoy.

Ground Beef Chili Pot Pie

onion (yellow, diced medium-small)

beef

chili powder

garlic powder

cumin

salt

black pepper

green chilis

tomato sauce

croissant dough (I used Pillsbury 8 count)

Monterey Jack cheese

Preheat the oven to 375F. Dice the onion into medium-small pieces, set aside. Heat the skillet over medium-low heat for 2 minutes. Add the ground beef and seasonings. Use a meat chopper to break up the meat and brown.

When the meat is almost completely browned, add the diced onion and green chili peppers.* Stir and cook for approximately 5 minutes until the onions are tender.

Remove from heat. Drain the excess grease and move contents to a large bowl. Add the pasta sauce and stir until combined. Wipe the inside of your skillet with a paper towel or cloth napkin to remove any excess grease or meat mixture. Allow the skillet a few minutes to cool to the touch.

Open the croissant dough (or other pastry dough) and leaving as a sheet rusticly place the dough in the skillet with excess hanging over the edges.** Fill with your meat mixture.

Top with cheese and fold excess dough on top of the meat and cheese. Bake for 12-15 minutes until the top is golden brown.

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Stovetop Cheesecake

Ground Beef Chili Pot Pie

Top 2 3.5 quart recipes from across the web

The most viewed 3.5 quart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Stovetop Cheesecake

Ground Beef Chili Pot Pie

The most viewed 3.5 quart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine