Archive for the ‘Raspberry Preserves’ Category

White Chocolate-Raspberry Cheesecake Bars

white-chocolate-raspberry-cheesecake-bars
Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 4 hr 48 min
Makes: 9 servings

  • 12 OREO Cookies, finely crushed
  • 2 Tbsp. butter, melted
  • 3 squares BAKER’S White Chocolate, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1/4 cup red raspberry preserves
  1. Heat oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.
  2. Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
  3. Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

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Spicy-Sweet Pork Tenderloin


Recipe & picture courtesy of My Recipes

Serves 4

  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon bottled minced fresh ginger
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon canola oil
  • 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (3/4-inch-thick) slices
  • 1/3 cup bottled salsa
  • 1 tablespoon seedless raspberry preserves
  • 2 tablespoons chopped fresh cilantro
  1. Combine first 3 ingredients in a bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat. Flatten each pork piece to 1/2-inch thickness using your fingertips. Add pork to pan; spoon soy sauce mixture evenly over pork slices. Cook 3 minutes or until browned. Turn pork over; cook 3 minutes or until done. Remove from pan.
  3. Add salsa and preserves to pan; increase heat to medium-high. Cook 30 seconds or until slightly thick, stirring constantly. Serve pork with salsa mixture, and sprinkle with cilantro.

**Personal Review: No Review Yet**