Oatmeal Cream Cherry Cheesecake

 

When I saw this recipe, I knew it would be a fun time with my granddaughters!  This is a dessert that is yummy and requires no baking and no power mixers!  It's super child friendly and no heating up the kitchen!  It took me 11 minutes to put it together then chilled it for 3 hours.  That's IT!  So yummy and make ahead easy!  Total cost around $12.00 and serves at 10-12 desserts!  I hope you enjoy this as much as we did!

You'll need:

3 boxes of Oatmeal Cream Pies (24 total cookie sandwiches)

1 can of cherry pie filling

1 large tub of Philadelphia Brand No Bake Cheesecake filling

Line the bottom of a springform pan with flattened cream pies.  Use a glass bottom or your hands to press down the pies to from a complete crust on the bottom and sides of the pan.  If you have a gap, just tear a pie in half and smash it in there!

Using 1/2 of the container of cheesecake filling, smooth it into the bottom of the cookie crust.  Top with  more cream pies press down slightly to pack them.  Add another 1/2 tub to top layer of the second later of cookies. Add a third layer of cookies (this may not be total coverage but that's okay).  Press lightly to pack the cookies down.  Top with the cherry pie filling

Chill in the fridge for at least 2 hours.  Crumble the remaining cookies to create a crumb topping.  Chill for another hour then release from the springform pan, slice and serve!

You can change out the pie filling to something of your choosing.  Strawberry or blueberry would be excellent.  Your flavor choice is fine!

Crunchy Asian Slaw

 

During the summer months, I'll go for almost any recipe that is 20 minutes start to finish, and no cooking involved!  This crunchy Asian slaw is a great side for burgers, bbq or delicious as a light lunch!  There is zero dairy involved so this is great for a cookout or potluck.  Just hold the dressing and the crunchies until you're ready to serve!

I hope this hits all the right notes at your house too!

You'll need

Slaw:

1/2 medium head green cabbage, thinly shredded (about 4 cups / 280g)

1/4 medium head red cabbage, thinly shredded (about 2 cups / 140g)

2 large carrots, shredded (about 1.5 cups / 180g)

4-5 scallions, thinly sliced (green and white parts)

1/2 cup (30g) fresh cilantro, chopped (optional)

1/4 cup (35g) toasted sliced almonds or cashews

2 tablespoons (20g) toasted sesame seeds

Optional: 1/2 cup (30g) crunchy chow mien noodles

Vinaigrette:

1/4 cup (60ml) rice vinegar

2 tablespoons (30ml) toasted sesame oil

1 tablespoon (15ml) light vegetable oil

2 tablespoons (30ml) tamari or soy sauce

1 tablespoon maple syrup or honey

1 teaspoon freshly grated ginger

1 clove garlic, minced

Directions:

Prepare the Vinaigrette: In a small bowl or jar, whisk together rice vinegar, toasted sesame oil, vegetable oil, tamari/soy sauce, maple syrup/honey, ginger, and garlic until well combined.

In a large salad bowl, combine the shredded green cabbage, red cabbage, shredded carrots, sliced scallions, and chopped cilantro (if using).

Just before serving, pour the vinaigrette over the cabbage mixture and toss well to coat.

Add the toasted almonds/cashews, toasted sesame seeds, and crunchy chow mien noodles (if using). Toss gently one last time.

Serve immediately to keep it crunchy.